MASTER MIX-PURDUE UNIVERSITY (Yields 29 Cups)
5 lb. flour
2 1/2 c. dry milk solids
3/4 c. baking powder
3 Tbsp. salt
2 Tbsp. cream of tartar
1/2 c. sugar
2 lb. vegetable shortening
Stir dry ingredients together, then sift all together.
Combine with shortening until mixture looks like cornmeal.
Store in large covered containers or freeze.
For biscuits use 3 cups mix and 3/4 cup water; pancakes
use 3 cups mix, 1 egg and 1 1/2 cups water; muffins use 3 cups
mix, 2 tablespoons sugar, 1 egg and 1 cup water; waffles use 3
cups mix, 1 egg and 1 1/2 cups water. For yellow or chocolate
cake use 3 cups mix, 1 1/2 cups sugar, 2 eggs, 1 teaspoon
vanilla or 1/2 cup cocoa.
Bake in 350 degrees oven for 30 minutes.
Use as prepared biscuit mix in impossible pies.
Coffee Cake:
3 c. mix
1/2 c. sugar
1 egg
2/3 c. water
Bake in 400 degrees oven for 25 minutes. Top batter with 1/2
cup brown sugar, 3 tablespoons butter and 1/2 teaspoon cinna-
mon.
Cookies:
3 c. mix
1 c. sugar
1 egg
1/3 c. water
1 tsp. vanilla
1/2 c. nuts or raisins or
chocolate chips
Bake in 375 degrees oven for 10 to 12 minutes.
Gingerbread:
2 c. master mix
1/4 c. sugar
1 egg
1/2 c. water
1/2 c. molasses
1/2 tsp. cinnamon plus 1/2
tsp. ginger
1/2 tsp. cloves
Heat oven to 350 degrees. Bake 35 to 40 minutes. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.
